Slow-Simmered Italian Beef with Peppers and Garlic Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender slices of premium Italian beef slow-cooked in a rich garlic-infused gravy with sautéed bell peppers, perfect for hearty sandwiches or plates. This italian-inspired beef ready in about 210 minutes pairs pounds Italian beef roast, large, thinly sliced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds Italian beef roast
• 2 medium, sliced into 1/4-inch strips green bell peppers
• 2 medium, sliced into 1/4-inch strips red bell peppers
• 1 large, thinly sliced yellow onion
• 6 minced garlic cloves
• 4 cups beef broth
• 3 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 6, for serving Italian sandwich rolls

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 3 pounds Italian beef roast and sear each side for 4 minutes until browned and crusty.
2. Step 2: Remove beef and set aside. In the same pot, add 1 large thinly sliced yellow onion, 2 sliced green bell peppers, 2 sliced red bell peppers, and 6 minced garlic cloves. Sauté over medium heat for 6 minutes until the vegetables soften and the garlic is fragrant.
3. Step 3: Sprinkle 3 tablespoons all-purpose flour evenly over the vegetables, stirring constantly for 2 minutes to cook the flour and create a roux.
4. Step 4: Slowly whisk in 4 cups beef broth, ensuring no lumps form. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes. Stir well.
5. Step 5: Return the beef roast to the pot, submerging it partially in the gravy. Cover and reduce heat to low, simmering gently for 3 hours until the beef is fork-tender.
6. Step 6: Remove the beef and shred it with two forks. Return shredded beef to the pot and stir to coat with the garlic gravy and peppers.
7. Step 7: Serve hot beef mixture piled generously on 6 Italian sandwich rolls, spooning extra gravy and peppers over the top for a juicy sandwich experience.